Whiskey-Glazed Onion Bison Burgers


This Mountain West–inspired burger features big flavors to satisfy big appetites.

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Bison is lean and best served medium-rare to medium to retain the juices.

Author: Kimberly Lord Stewart


  • 2 tablespoons canola oil, divided
  • 2 onions, peeled and thinly sliced
  • 1 jalapeno, seeded and thinly sliced
  • 2 ounces whiskey
  • 2 tablespoons brown sugar
  • 1 pound ground bison
  • Salt and pepper
  • Barbecue sauce
  • Blue cheese
  • Potato rolls


  1. Add 1 tablespoon oil to a cast-iron skillet over medium heat. Add onions and jalapeno; turn heat to low and sauté until onions are soft and golden, about 10–15 minutes.
  2. Turn up the heat to medium-high, add whiskey and stir to remove any brown bits. Cook for about 2 minutes and add brown sugar. Turn heat down, and sauté until sugar is dissolved. Set aside.
  3. Form bison into patties; brush both sides with canola oil (this will form a crust to seal in the moisture). Season with salt and pepper.
  4. Place on medium-low grill. Brush with barbecue sauce. Cook for 4 minutes on the first side, 3 on the second side.
  5. Brush with a final dose of sauce. Top with blue cheese.
  6. Serve with whiskey onions on potato rolls.


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